Managing foodservice training. I. A model for curriculum development
1979
Gines, Deon J. | Schweitzer, John R.
A system for developing a training program for employees in an institutional setting is presented. A rationale for training, methods of deciding and planning what and whom to train, suitable instructional tools, and the dietitian's role in incorporating training into the larger management context are discussed. The following steps in a suggested model for curriculum development are explained: 1) assess needs; 2) determine objectives; 3) design training methods; 4) develop the program design; 5) implement the program; and 6) evaluate the program.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Multidisciplinary Digital Publishing Institute
其它主题
Curriculum development; Food service management; Food services; Administrative personnel; Education programs; Hospital food service; Health facilities; Curriculum planning; Food service directors; Food service occupations; Organization and administration; Career mobility; Personnel; Food service training; Curriculum evaluation; Job training; Inservice training
语言
英语
类型
Journal Article; Text
2024-02-27
MODS